3 pounds sauerkraut in bags or jar
2 pounds pork butt or shoulder 1" cubed
3 tablespoons lard, butter or oil
salt to taste
2 tablespoons paprika
1/2 teaspoon caraway seeds slightly crushed
1/2 cup sour cream
Heat lard in pot and saute onions till soft. Set onions aside and brown the pork in same pan. Deglaze pan with some water (or white wine if you want to get fancy) and scrape up the juices. Add onions back to pot and salt, paprika and the caraway seeds. Take sauerkraut and rinse very well and add to pot. Add enough water to pot to cover all the ingredients and let simmer 1 1/2 hours or until meat is tender. Take sour cream and put in tureen or serving bowl and ladle soup little by little while constantly stirring to prevent curdling. Serve immediately on top of boiled potatoes, dumplings or wide noodles.